Beer Soup in Munich Style with Croutons

Ingredients

• 0.5 l dark beer (non-alcoholic)
• 1 piece organic lemon zest
• 3 tbsp butter
• 2 tbsp spelt flour type 1050
• 1 egg yolk
• 125 ml whipping cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Bring the beer with lemon zest to a boil and skim off the foam.

2. 2.

   Make a light roux from butter and flour, then whisk in the beer. Remove from heat. Beat the egg yolk with cream and stir into the soup while whisking. Season with salt, pepper, and nutmeg. Remove the lemon zest and serve with whole grain croutons as desired.